Easy Pumpkin Muffins (with a cake mix)

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Easy Pumpkin Muffins with a Cake Mix

Yesterday I shared my All Things Home Fall Tour and invited you to come in and share a muffin and a glass of southern sweet iced tea with me.

All Things Home Fall Tour with Marty's Musings

Today I’m back to share my recipe for easy pumpkin muffins made with a box cake mix. 

I love to cook from scratch but life sure can get busy and we all need to have a few shortcuts up our sleeves.

As summer ends and fall activities shift into first gear our family still wants to make sure we create memories together amidst this busy season.

My youngest daughter made these muffins and they were a hit! This year in our homeschool my last two students are learning all about meal planning, preparation and cooking entire dinners from start to finish.

We might have had a few indescribable meals here and there but that’s what learning is all about, isn’t it?

I usually start my kids out in the kitchen at a young age with an easy baking recipe. My oldest son started out with my favorite Chocolate Chip Banana Bread recipe at age seven and by the time he was a teenager he was glad to pass that one on to his younger siblings!

Easy Pumpkin Muffins with a Cake Mix

With 5 ingredients it sure doesn’t get much easier than this.

There’s just something about a slight chill in the air that encourages baking and filling the house with the smells of autumn.

Pumpkin and spices.

Apple cider or Instant Russian Tea.

Easy Pumpkin Muffins with a Cake Mix

Simmering homemade potpourri on the stove.

Easy Pumpkin Muffins with a Cake Mix

Don’t you just want to curl up with a warm blanket and savor these moments before winter is upon us?

Me, too. So come over and set a spell, ‘ya hear?

Easy Pumpkin Muffins
Simple recipe for a moist, delicious muffin.
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  1. 1 (18.25 oz) pkg yellow cake mix
  2. 1 (15 oz) can pumpkin
  3. 1 tsp ground cinnamon
  4. 1/2 tsp ground nutmeg
  5. 1/4 tsp ground cloves
  1. Preheat oven to 350 degrees. Grease a 12 cup muffin pan or line with paper liners.
  2. In a large bowl mix together the cake mix, canned pumpkin, cinnamon, nutmeg and cloves until smooth.
  3. Spoon equal amounts of batter into the prepared muffin cups.
  4. Bake for 20 to 25 minutes or until a toothpick inserted in the center of one comes out clean.
  1. You can substitute 1/4 to 1/2 teaspoon pumpkin spice for the nutmeg and cloves.
Marty's Musings http://www.martysmusings.net/
 If you want to invest just a little bit more time I also have a yummy recipe for Pumpkin Muffins with Streusel Topping!

Pumpkin Spice Muffins with Streusel Topping - Marty's Musings 

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  1. So easy and yummy!

  2. I was wondering how you got all of your “sites” (pinterest, instagram, bloglovin’ etc.) at the bottom of each post. If you could help point me in the right direction that would be awesome! I just found your blog today and I LOVE it. I love finding new recipes to try and your blog provides just that. I have already suscribed on blog lovin’ and can’t wait to see what’s in store!!

  3. I topped this with a drizzle of sweetened condense milk after taking it out of the oven. Really good!!!

  4. Pumpkin muffins made with a cake mix. YUM! I have to try that – mine are usually way flat. Yours are beautiful!

  5. Oh my goodness, these all sound so good and easy. Perfect. I have saved them all. Thanks so much for linking to the Holiday Baking Party. Hugs, marty

  6. Hello! i was wondering if you use the ingredients on the cake box as well? Like eggs, etc.?

  7. leann breazeale says:

    The pumpkin muffins turned out grest.just wanted to know if they go in the fridge when cooled off

  8. Amanda Jeanne says:

    I just baked the pumpkin muffins and they tasted absolutely delicious! I cooked them 7-8 minutes longer and they still came out a bit undercooked. I plan to try again without the paper liners in hopes they will cook better. Either way they are easy and taste great! 🙂

    • Hi, Amanda. The time may vary with whether you used a dark or light muffin pan and on your oven so cook them until you’re happy! I usually use paper just because it’s easier cleanup. Thanks for commenting!

  9. Can you use the prepared pie filling instead and not use the spices?

    • Hi, there. I’m really not sure about the pie filling. I’m thinking it might make the muffin dough too runny. I really don’t know. If you try it let me know!

      • The prepared pie filling already has sugar in it. Since the cake mix also has sugar in it, using prepared pie filling instead of canned pumpkin, will at the very least make these muffins very sweet.

  10. Can you bake this in a loaf pan? I’m thinking standard size not minis.

    • I think that would be fine in a loaf pan but you would need to adjust the bake time and add a bit more time. I would just check every few minutes and test the inside for doneness. You could also put tinfoil over the top if it gets browned faster than the inside cooks. Let me know if you try it!

  11. I had leftover pumpkin from after making some pumpkin granola and so I was trying to find a way to use up the leftover pumpkin. Oh my goodness! I am so glad I stumbled upon this. I just made it, and the muffins turned out so yummy! I did add chocolate chips to mine, but I think they would be just as delicious without chocolate chips. I bookmarked this one!

    • Hi, Kristin. I’m going to have to try chocolate chips in my pumpkin muffins because I’ve had other folks tell me it was great as well. You can’t go wrong with chocolate!

  12. I tried this recipe on a loaf pan because I could not find the muffin pans. I only added 1/4 cup water (because mix seemed a bit thick) and tiny bit of olive oil. Cake turned out moist. I ate 1/3 of it after baking it today, so the recipe works.

    • Hi, Dina. Thanks for letting me know the muffins turned out well in a loaf pan. That’s definitely something I need to try. I’m guessing you liked it since you 1/3 of it! I can just taste it with melted butter on it right now! Have a wonderful holiday season!

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